Brazil — Carmo de Minas, Minas Gerais

Weight: 200g, 100g

Cultivar: Gesha

Producer: Luiz Paulo Dias Pereira Filho

Farm: Santuario Sul

Elevation: 1,300 m.a.s.l.

Process: Low Intervention Washed

Tasting Notes: Orange Blossom · Butterscotch · Caramel · Chamomile · Chocolate

Why This Coffee Matters

Brazil has long been associated with coffees prized for sweetness, body, and chocolate-forward profiles. Producers like Luiz Paulo Pereira are redefining that perception by demonstrating that Brazil's highest-elevation terroirs can also produce Gesha of remarkable elegance, complexity, and varietal fidelity.

The Low Intervention Washed process reinforces this philosophy by removing as much processing influence as possible, allowing the cultivar, the terroir, and the producer's meticulous farming practices to define the final cup. The result is a coffee that is transparent, refined, and expressive—showcasing Brazilian Gesha at its purest.

For Ogni, this coffee represents the pursuit of authenticity: a producer-centered offering where exceptional cultivation and restrained processing reveal the true character of both place and cultivar.

Producer Background

Luiz Paulo Pereira represents a new generation of Brazilian producers redefining the country's reputation in specialty coffee. Through meticulous cultivation, selective hand harvesting, and disciplined processing, he produces Gesha lots that emphasize transparency, sweetness, and varietal expression rather than the heavier chocolate-forward profile traditionally associated with Brazilian coffee.

His coffees are increasingly sought after by specialty roasters looking for elegant Brazilian Geshas with exceptional balance, clarity, and terroir expression.

About the Cultivar

Gesha is an Ethiopian landrace that gained worldwide recognition after its remarkable success in Panama before being cultivated in several producing countries around the world.

Although genetically identical, Brazilian Gesha expresses a distinct sensory identity shaped by its unique terroir.

About the Process

Low Intervention Washed

Low Intervention Washed is a modern washed process designed to preserve the coffee's intrinsic varietal and terroir characteristics while minimizing human influence during fermentation.

Perfectly ripe cherries are selectively harvested, pulped, and fermented under carefully controlled conditions using only the naturally occurring microorganisms present on the fruit. No commercial yeasts, enzymes, or external fermentation additives are introduced. After fermentation, the coffee is thoroughly washed to remove the remaining mucilage before being slowly dried under carefully managed conditions.

The result is a cup that highlights:

• Exceptional clarity
• Transparent varietal expression
• Refined acidity
• Clean sweetness
• Elegant structure

Rather than imparting fermentation-driven flavors, this process allows the Gesha cultivar and Brazilian terroir to express themselves naturally.

Terroir

Carmo de Minas, located in southern Minas Gerais, is widely regarded as one of Brazil's premier specialty coffee regions.

Its combination of:

• High elevations
• Cool mountain nights
• Mineral-rich soils
• Well-defined dry harvest season

creates ideal conditions for slow cherry maturation.

These environmental factors contribute to:

• Higher sweetness
• Excellent bean density
• Refined acidity
• Outstanding cup consistency

The region has become internationally recognized for producing some of Brazil's most expressive and highest-scoring coffees.

Brewing Recommendations

Excellent for:

★★★★★ V60

★★★★★ Origami

★★★★★ Orea

★★★★★ Kalita Wave

★★★★★ April Brewer

★★★★☆ AeroPress

★★★★☆ Espresso

Suggested Starting Parameters

Ratio: 1:16–1:17

Water Temperature: 92–94°C

Grind: Medium-Fine

Drawdown: 2:45–3:15

Water Mineralization: 40–80 ppm